Spicy Fried Cauliflower, "chicken"

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It's fresh, it's sweet, it's full of flavor, and it's vegan! This "chicken" baked and spicy cauliflower is as tasty as the real, but it does not harm the chickens, and it is much healthier. Cauliflower is an excellent substitute chicken in this recipe because it is soft and juicy saturating. The double pasta makes for a perfect crunch!
Becoming vegan opened my eyes for the many ways to prepare the south of products without the use of animals. In all cases, vegan recipe is also delicious and satisfying than the alternative non-vegan. Much of what we like about a traditional recipe herbal and technique. As seen in this recipe, you can use both classic baked chicken spices (which are inadvertently vegetarian) and the same double cauliflower technique and beat dredging in spiced flour. Like my Nana!
Over 9 million chickens die each year for the only food in the United States. 

And before being sacrificed, the vast majority of them live miserable lives nested in small cages unable to live according to their instinct and natural desires. The chickens are intelligent beings, communicative and emotional. Although chickens raised for food are bred to grow rapidly and be the most natural way of being "fleshy", living creatures with consciousness, fear and a variety of other emotions. It is my heart to assume that over 40 billion chickens are eaten every year in the world by our greed.

 Ingredients...

 → 1 cup of flour for all purposes

 → 1 tablespoon of powdered sugar arrowroot or maïzena

 → ½ teaspoon of salt

 → 1/2 teaspoon cayenne pepper

 → ½ teaspoon of white pepper

 → ½ teaspoon of onion powder

 → ½ teaspoon of garlic powder

 → ½ teaspoon of pepper powder or smoked

 → ¼ teaspoon of old Bay seasoning Coffee

 → 1 tablespoon of food yeast

 → ⅓ cup hot sauce

 → ¼ unsweetened soy milk cup or other non-milk

 → 1 tablespoon of Dijon mustard

 → 5 cups of safflower oil or other cooking oil

 → 1 large cauliflower, in large cut flowers

 Instructions...

 1. In a medium bowl, combine flour, ground carrot, salt, cayenne pepper, white pepper, onion powder, garlic powder, paprika powder, bay and old food yeast.

 2. In another bowl the hot sauce, soy milk and Dijon mustard and stir to creamy.

 3. Heat the frying oil in a large oven or fryer. This must be around 350°.

 4. Use one hand thoroughly to immerse a flour cauliflower in the wet mixture and place in the blend mixture. Use your other hand (must be dry) to fully cover. Immerse the mixture in the warm sauce and then in the dry mixture, with a wet side and a drying.

 5. Gently peel the cauliflower layer in hot oil. Repeat cauliflower until it can not go into the pot. Cook for about 4-5 minutes until the pieces are brown.

 6. Bring the fried sprouts in a large 
bowl covered with two sheets of paper towels to absorb excess oil.

 7. Bake the remaining sprouts.

 8. Serve hot.

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